cayenne pepper

Chocolate Tart

April 4, 2014

Author:Tannaz Sassooni

 

 

Ingredients:

The crust:

40 ginger snaps

1/2 stick butter (1/4 cup), melted

pinch of salt

The filling:

1/2 stick butter, cut into pieces

10 oz chocolate (70% cacao or more), broken into pieces

1 1/2 C heavy cream

3 Tbs honey

1/2 tsp salt

1/4 tsp cayenne pepper

The topping:

1/4 cup Fat Uncle Farms Ass Kickin’ Ginger Almonds

Preparation:

Preheat oven to 300F.

For the crust, grind snaps in the food processor. Add butter, process to combine. Press into 9 inch tart dish. (note: i used 9 inch springform.) Bake for 15 minutes. Allow to cool.

For the filling, place chocolate and butter in a large bowl. In a small saucepan, bring cream, honey, salt, and cayenne to a boil over medium heat, whisking to dissolve honey. Pour cream mixture over chocolate mixture; allow cream to melt chocolate for about a minute, then whisk until smooth.

Pour chocolate mixture into crust; chill for at least 4 hours.

Coarsely chop almonds.

Before serving, top tart with almonds.